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Sensory Quality and Health Benefits of Tea
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Sensory Quality and Health Benefits of Tea

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Drinks and Liquid Nutrition".

Deadline for manuscript submissions: closed (22 February 2024) | Viewed by 6185

Special Issue Editor

Dr. Zhibin Liu

E-Mail Website
Guest Editor
College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
Interests: tea; phenolics; oxidation mechanism; gut microbiota; metabolomics; flavor; flavoromics; bitter taste receptor

Special Issue Information

Dear Colleagues,

Owing to the rich aroma and taste, the convenience of preparing, and the potent health benefits, tea has garnered the world’s acceptance over the past 2000 years. It is one of the most consumed beverages worldwide. The comprehensive understanding of its sensory quality, and gaining better insights into its health benefits is of great academic and public interest, and may also pave the way for the high-value application of tea ingredients in the food and pharmaceutical industries.

This Special Issue will include studies that describe the sensory and flavor properties of tea, and various health benefits of tea and its ingredients, such as tea phenolics and tea polysaccharides. Research that investigates the flavor quality, such as aroma, bitterness, and astringency, and gut microbiota-related health benefits of tea are strongly welcomed.

The aim of this Special Issue is to expand our knowledge of the sensory quality and health benefits of tea. We encourage authors to submit original research articles or reviews that address this topic from different disciplines.

Dr. Zhibin Liu
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • tea sensory evaluation
  • tea quality assessment
  • volatile compounds of tea
  • bitterness and astringency of tea
  • health benefits of tea
  • biological functional compounds in tea
  • prebiotic potential of tea
  • tea phenolics
  • tea polysaccharides

Published Papers (4 papers)

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Research

12 pages, 636 KiB  
Article
Matcha Green Tea: Chemical Composition, Phenolic Acids, Caffeine and Fatty Acid Profile
by Joanna Kika, Karolina Jakubczyk, Alicja Ligenza, Dominika Maciejewska-Markiewicz, Kinga Szymczykowska and Katarzyna Janda-Milczarek
Foods 2024, 13(8), 1167; https://doi.org/10.3390/foods13081167 - 11 Apr 2024
Viewed by 1103
Abstract
Matcha—Japanese powdered tea—is a variety of green tea (Camellia sinensis L.), one of the most popular beverages in the world. Due to the unique way it is grown, it contains high concentrations of health-promoting phytochemicals. The aim of this study was to [...] Read more.
Matcha—Japanese powdered tea—is a variety of green tea (Camellia sinensis L.), one of the most popular beverages in the world. Due to the unique way it is grown, it contains high concentrations of health-promoting phytochemicals. The aim of this study was to determine the basic nutritional and phenolic composition of dry matcha green tea powder. The fibre content was determined according to the enzymatic–gravimetric method. Crude protein was measured by the Kjeldahl method. The total fat content was measured by the Soxhlet method, and the fatty acid profile was defined by the GC method. The determination of the phenolic acid and caffeine content was performed using high-performance liquid chromatography. The total fibre content of matcha was 56.1 g/100 g, with 52.8 g/100 g (94.1% of total fibre) of insoluble dietary fibre and 3.3 g/100 g of soluble fibre (5.9% of total fibre). The total protein content was 17.3 g/100 g. The total fat content in dry matcha was 7.285 g/100 g, comprising varying proportions of individual fatty acids, the highest ones being those of linoleic acid and α-linolenic acid. The caffeine content of matcha tea was 2213.492 µg/g. With regard to phenolic acids, the highest content was estimated for gallic acid (252.3755 µg/g). Matcha showed a particularly high content of total dietary fibre, with a predominance of the insoluble fraction. Matcha was found to be a valuable source of plant protein and unsaturated fatty acids, mostly of the omega-3 fatty acid family. Full article
(This article belongs to the Special Issue Sensory Quality and Health Benefits of Tea)
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11 pages, 1301 KiB  
Article
Versatile Effects of GABA Oolong Tea on Improvements in Diastolic Blood Pressure, Alpha Brain Waves, and Quality of Life
by Chih-Cheng Lin, Chih-Yu Hsieh, Li-Fen Chen, Yen-Chun Chen, Tien-Hwa Ho, Shao-Chin Chang and Jia-Feng Chang
Foods 2023, 12(22), 4101; https://doi.org/10.3390/foods12224101 - 12 Nov 2023
Viewed by 1545
Abstract
Emerging evidence has demonstrated that using a new manufacturing technology to produce γ-aminobutyric acid (GABA)-fortified oolong (GO) tea could relieve human stress and exert versatile physiological benefits. The purpose of this human study was to investigate the therapeutic effects of daily GO tea [...] Read more.
Emerging evidence has demonstrated that using a new manufacturing technology to produce γ-aminobutyric acid (GABA)-fortified oolong (GO) tea could relieve human stress and exert versatile physiological benefits. The purpose of this human study was to investigate the therapeutic effects of daily GO tea consumption on improvements in blood pressure, relaxation-related brain waves, and quality of life (QOL) over a period of 28 consecutive days. Total polyphenols, major catechins, and free amino acids were analyzed via an HPLC assay. Changes in heart rate, blood pressure, α brain waves (index of relaxation), and the eight-item QOL score were investigated on days 0, 7, 14, 21, and 28. The chemical analysis results showed that GO tea contained the most abundant amino acids and GABA, contributing to the relaxation activity. Among all study participants, the daily consumption of GO tea could reduce systolic blood pressure on day 21 and diastolic blood pressure on day 28 (p < 0.05 for both). For participants with pre-hypertension, GO tea could effectively reduce heart rate and systolic and diastolic blood pressure on day 28 (p < 0.05). At the end of the study, incremental changes in alpha brain waves and QOL scores were also demonstrated (p < 0.05 for both). This study suggests that GO tea might potentially serve as a natural source for alternative therapy to improve blood pressure, stress relief, and QOL. Full article
(This article belongs to the Special Issue Sensory Quality and Health Benefits of Tea)
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14 pages, 4015 KiB  
Article
Characterization of the Key Aroma Compounds in Dong Ding Oolong Tea by Application of the Sensomics Approach
by Daoliang Wang, Cainan Wang, Weiying Su, Chih-Cheng Lin, Wei Liu, Yuan Liu, Li Ni and Zhibin Liu
Foods 2023, 12(17), 3158; https://doi.org/10.3390/foods12173158 - 22 Aug 2023
Cited by 1 | Viewed by 1054
Abstract
The Dong Ding oolong tea (DDT), grown and produced in Taiwan, is widely appreciated for its unique flavor. Despite its popularity, research on the aroma components of DDT remains incomplete. To address this gap, this study employed a sensomics approach to comprehensively characterize [...] Read more.
The Dong Ding oolong tea (DDT), grown and produced in Taiwan, is widely appreciated for its unique flavor. Despite its popularity, research on the aroma components of DDT remains incomplete. To address this gap, this study employed a sensomics approach to comprehensively characterize the key aroma compounds in DDT. Firstly, sensory evaluation showed that DDT had a prominent caramel aroma. Subsequent analysis using gas chromatography-olfactory mass spectrometry (GC-O-MS) and comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC × GC-TOF-MS) identified a total of 23 aroma-active compounds in DDT. Notably, three pyrazine compounds with roasted notes, namely 2-ethyl-5-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, and 2,3-diethyl-5-methylpyrazine, along with seven floral- and fruit-smelling compounds, namely 6-methyl-5-hepten-2-one, 3,5-octadien-2-one, linalool, (E)-linalool oxide, geraniol, (Z)-jasmone, and (E)-nerolidol, were identified as the key aroma compounds of DDT. Omission experiments further validated the significant contribution of the three pyrazines to the caramel aroma of DDT. Moreover, the content of 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, (Z)-jasmone, 6-methyl-5-hepten-2-one and 2-ethyl-5-methylpyrazine was found to be higher in the high-grade samples, while (E)-nerolidol, linalool, geraniol and 3,5-octadien-2-one were found to be more abundant in the medium-grade samples. These findings provide valuable information for a better understanding of the flavor attributes of DDT. Full article
(This article belongs to the Special Issue Sensory Quality and Health Benefits of Tea)
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17 pages, 2868 KiB  
Article
Bidirectional Effects of Mao Jian Green Tea and Its Flavonoid Glycosides on Gastrointestinal Motility
by Lei Wu, Xiang Jin, Canwen Zheng, Fengjing Ma, Xue Zhang, Pengfei Gao, Jianhua Gao and Liwei Zhang
Foods 2023, 12(4), 854; https://doi.org/10.3390/foods12040854 - 16 Feb 2023
Cited by 7 | Viewed by 1883
Abstract
Mao Jian Tea (MJT) has been generally consumed as a digestive aid for more than a hundred years in the Shanxi province of China. However, determination of its efficacy still remains elusive. This study investigated the effect of Mao Jian Green Tea (MJGT) [...] Read more.
Mao Jian Tea (MJT) has been generally consumed as a digestive aid for more than a hundred years in the Shanxi province of China. However, determination of its efficacy still remains elusive. This study investigated the effect of Mao Jian Green Tea (MJGT) on gastrointestinal motility. The biphasic effects of the hydro extracts of MJGT on gastric emptying and small intestinal propulsion of rats were identified in vivo; namely, the low (MJGT_L) and medium (MJGT_M) concentrations promoted gastrointestinal motility (p < 0.05), whereas the high concentration (MJGT_H) showed the opposite effect (p < 0.01). The expression levels of the gastric hormones, GAS, MTL and VIP (p < 0.05) were consistent with the gastrointestinal motility variation, with the exception of MTL in MJGT_H group (p > 0.01). Two flavonoids, eriodictyol (0.152 mg/mL) and luteolin (0.034 mg/mL), and the corresponding glycosides eriodictyol-7-O-glucoside (0.637 mg/mL) and luteolin-7-O-glucoside (0.216 mg/mL), dominated the hydro extracts identified by HPLC and UPLC-ESI-MS. These compounds can regulate the muscle strip contractions isolated from the gastrointestinal tissues. Additionally, the different concentrations also influenced the gut microbiota accordingly characterized by 16S rDNA gene sequencing. The MJGT_L boosted several probiotic bacteria, such as Muribaculaceae (1.77-fold), Prevotellaceae (1.85-fold) and Lactobacillaceae (2.47-fold), and suppressed the pathogenic species such as Staphylococcaceae (0.03-fold) that, conversely, was enriched in the MJGT_H group (1.92-fold). Therefore, the biphasic effect indicated that the dosage of the herbal tea should not be overlooked. Full article
(This article belongs to the Special Issue Sensory Quality and Health Benefits of Tea)
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